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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

ANISETTE COOKIES Recipe

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This recipe for ANISETTE COOKIES is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
1 c. butter, softened
3/4 c. sugar
1 1/4 t. anise extract
3/4 t. lemon extract
3 c. flour
3 t. baking powder
1/4 t. salt
2 large to extra-large eggs

Glaze:
1 c. powdered sugar
milk
colored sugar
Directions:
Directions:
Cookies:
Pre-heat the oven to 350ºF. Beat together butter and sugar until creamy. Stir in extracts and eggs, then stir in dry ingredients. Form the dough into 1" balls and place 2" apart on ungreased cookie sheet. Flatten each cookie with your thumb. Bake for 11 minutes. Allow to cool 2 minutes on baking sheet, then remove to wire racks to cool.

Glaze:
In a small saucepan, slowly stir a small amount ot milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. (I added a splash of anise extract to the glaze to give the cookies a bit more anise flavor.) Stir over low heat, then spread over cooled cookies (I used a pastry brush). Quickly top with colored sugar. I found it worked better to do the glaze and sugar in smaller batches, otherwise, the glaze dried and the sugar did not stick to the cookies.

 

 

 

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